Cookie Decorating Masterclass | Cupcake Jemma Masterclass |
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February 5, 2019
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February 10, 2019
You asked for it, so here it is! A Cookie Decorating Masterclass in which I will show you 6 techniques with Royal Icing AND a recipe for Royal Icing using ingredients you can find easily. I hope you enjoy it and learn a lot.
#cupcakejemma #cookies
You will need…
Cookies! Try these…
Regular cut-out butter cookies –
Chocolate cut out cookies –
Royal Icing…
icing sugar, sifted
2 lg egg whites
a little water
food colouring (I use Sugarflair colour pastes but any kind of colour gels or pastes will do)
Piping bags
At least one piping nozzle/tube, number 2 is a good standard size and a good all-rounder but 1.5 is great for fine detail.
Paint brushes
One big soft one and one small short flat one
Palette
Food colour paste/gel + water/alcohol for painting
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MERCH MERCH MERCH!:
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32 Comments
My friends with kids will like this but warn me that it will make their kids crazy
You really ARE the queen of decorating! Beautiful!
I’m a bit sad because you’re talking about how great each cookie looks as you go, but there is no camera angle of the cookie when you finish the specific style 🙁
Very impressed with your organized pantry behind you! Nice video too!
Would love to see how to make sugar flowers!
Amazing tips & techniques Thankyou! Can't wait to try them out on my gingerbread biscuits
A gingerbread house masterclass ?
I was just wondering do the eggs need to be pasteurised
I tried this but it didn't work out right. I finally got the icing to a consistency that it would flood the cookie but when I tasted it, it just tasted like watered down icing. Is there something else that can be used to thin the icing out?
Hello Jemma thanks for your tutorials they are GREAT! could you please tell me for how long and how can I storage the royal icing?
Epic fail for me! Icing must’ve been too stiff, cookie was super tasty though. More practice for me
@cupcakeJemma could you do a master class using the Ball Russian tips?? Please!🙏😀
How many days can we keep them
I usually dry my cookies overnight, but I've noticed that the icing looks very dull or if I did a wet on wet design, the design doesn't pop out too much as it did when it was wet. Any idea as to why this happens? Also, should the cookies be drying in an air tight container or just out in the open? Thanks for all these awesome videos by the way! AMAZING WORK!
Hi Gemma, my icing dries and then looks Matt rather than shiny. Do you know why this is please
I found out that the pokey thing is called a stylet!
Can you use fresh eggs for the egg whites that haven’t been pasteurized? Or will it make you sick?
Plz ask photographer to hold pic of cookie longer rather than holding pic of you talking. Ty
Great video!!! So many super techniques. With a definite beginner here I can totally try these. Have a great day!!!
Watched this whole "masterclass" and learned nothing new.
The science behind baking helps to make sense of it all.
Jemma how this icing can be made without eggs
😋https://youtu.be/KDwHexQPogs
Awesome tutorial. Can't wait to try this out! And the pokey-thing is called an awl. Haha 😊 thank you!!
How long can i keep this icing and can you tell me the different temperature like fridge and room temperature please… Thank you Jemma…❤️💋❤️
Hi jemma.. I made the royal icing… And i also decorated my cookies…. They looked so awesome.. But in few days they kind of started fading its colours….. Can u please tel me how to preserve them…???
Do you add color before or after getting to the right consistency for flooding?
thank you jemma….i will try this awesome technique
" unless you are a real fool" 😂😂 Woman has no filter.
“Absolutely foolproof unless you know your a real fool” is going to be my senior quote
her looks remind me of sasha sloan ngl
Your arts is so good…i'm so jealous